JAPANESE GINGER-FRIED MUSHROOM PASTA
This is a simple recipe, and requires nothing you can't get at your local grocery store. I'm a Japanese major up at UI, and one day in class we watched a Japanese cook make "shougayaki kinoko pasuta." It looked delicious, and since the weekly Japanese lunch/conversation hour was going to start in 40 minutes, me and my friend rushed to the grocery store, and then to her house to make this (running completely off of memory in a foreign language, no less.) We brought it to the department lounge, and it was not only a huge hit, but we amazed all of our sensei and fellow students with our speed and cooking ability. This recipe sounds very adaptable, and I can easily see adding carrots or other veggies. I don't give any precise measurements here, because, as the Japanese guy with the Osaka accent said, cooking comes from the heart, not the brain, which is why HE didn't measure anything, so we didn't either. I only included amounts because Recipezaar wouldn't let me just put "Green Onions." Use as much as you like of all ingredients. Also, I don't normally eat mushrooms, so I don't know how to measure them. Add as many as you'd like.
Provided by TeaLeavesGreen
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil your spaghetti noodles as you normally would.
- While boiling, put meat onto a plate or pan and rub freshly-chopped ginger onto it and cover thoroughly in soy sauce.
- Finely chop your green onions, clean and cut your mushrooms, julienne your cabbage, and prepare your garlic.
- Put cabbage in a separate pot and boil, keeping in mind that cabbage expands a lot when cooked.
- Move pork to heated skillet/wok and fry until cooked.
- Keep extra soy sauce from plate for later.
- Remove pork, cool until you can touch without pain, and cut "to the size of the noodles," making long, thin pieces.
- When noodles are cooked, drain water.
- Put your butter or olive oil into the same pan you used for cooking the meat, and add your onions, meat, noodles, mushrooms, garlic, reserve soy sauce, and extra soy sauce.
- Stir fry, letting the flavor soak inches.
- Drain water from cabbage, make pretty beds for the pasta.
- When sufficiently hot and tasty, put stir-fried mixture onto bed of cabbage.
- Eat!
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[email protected]This pasta was delicious! I loved the combination of flavors. I'll definitely be making it again.
Krishnandan Yadav
[email protected]I'm not sure what I did wrong, but my pasta turned out really dry. I think I'll try adding more liquid next time.
Shemon Shemon
[email protected]I thought this pasta was just okay. I think it needed more salt and pepper.
Japhet Zuma
[email protected]This is my new favorite pasta recipe! It's so easy to make and it's always a crowd-pleaser.
Shaimah Farah
[email protected]This pasta was a bit too spicy for my taste, but I think that's because I used too much ginger. Next time I'll use less.
Destiny Campos
[email protected]I've made this pasta several times and it's always a hit. It's a great weeknight meal.
droppld VR
[email protected]I'm not a huge fan of mushrooms, but this pasta was still really good. The ginger and garlic added a lot of flavor.
Wyt YoungTellar
[email protected]This pasta was delicious! I added some extra vegetables to make it even healthier.
Caren Okelo
[email protected]I followed the recipe exactly and my pasta turned out bland. I think I'll try adding more ginger and mushrooms next time.
Felity Felix
[email protected]I thought this pasta was just okay. The flavors were a bit too strong for my taste.
Victoria McKenzie
[email protected]This recipe was easy to follow and the end result was delicious. I would definitely make it again.
Omolola Banke
[email protected]I made this pasta for a dinner party and it was a huge success. Everyone raved about the flavors.
Amanda Ncanana
[email protected]Loved the simplicity of this recipe. It's a great way to use up leftover mushrooms and ginger.
Bhupen Oli12
[email protected]This pasta was a hit with my family. The ginger and mushrooms added a unique and flavorful twist to the classic pasta dish.